New Delhi, 27th August 2026: Food safety regulations can only make a difference when they translate from the rulebook into the everyday workings of a restaurant. Taking this dialogue closer to restaurant businesses, the National Restaurant Association of India (NRAI), in association with the Food Safety and Standards Authority of India (FSSAI), today hosted a focused discussion with restaurant owners and industry stakeholders for Delhi NCR on food safety and regulatory requirements.
The conversation covered the practical aspects of food safety across restaurant operations, from ingredient sourcing and receiving to storage, preparation and service. The discussions covered key practices including traceability, temperature control, hygiene, segregation and prevention of cross-contamination, along with food handler practices, consumer-facing information and documentation required to maintain consistent standards.
The event brought together senior FSSAI representatives including Shri Devesh Kumar Mahla, IPS, Director North – FSSAI; Shri Pawan Kumar Singh, FSSAI, CLA Delhi-1; and Shri Pravesh Shanker Chaubey, FSSAI, CLA Delhi-2 alongside restaurant owners and industry stakeholders.
Sandeep Anand Goyle, NRAI Delhi Chapter Head, said, “This initiative is an awareness programme for restaurant owners and food operators, aimed at helping them better understand food safety requirements and identify areas where standards can be further strengthened. Health and hygiene have always been a priority for the restaurant industry, with businesses working to maintain these standards without compromise. At the same time, there is always scope for improvement, and the engagement with FSSAI helps bring greater clarity on the areas where businesses can further strengthen their practices. This is particularly important when it comes to the quality and sourcing of raw materials and ingredients, which should meet the highest standards and comply with FSSAI requirements, given the wide range of cuisines and variety of ingredients used across restaurant menus.”
Shri Devesh Kumar Mahla, IPS, Director North – FSSAI, said, “Food safety regulations are designed to protect consumers, but their effectiveness ultimately depends on how well they are understood and followed across the food ecosystem. The restaurant industry is an important part of this ecosystem, and continued engagement with operators allows us to address the practical realities they encounter while providing greater clarity on regulatory requirements. Our association with NRAI gives us an opportunity to take this conversation closer to the industry and foster a more collaborative approach to food safety, where adherence to standards becomes an integral part of responsible food business.”
The New Delhi session marks the beginning of a wider NRAI–FSSAI initiative, with similar engagements set to roll out across NRAI’s network of chapters in the coming months. This will create opportunities for restaurant owners to engage directly with FSSAI and address food safety requirements relevant to their businesses.
Through these chapter-level engagements, NRAI and FSSAI will continue the dialogue with restaurant communities across the country, helping businesses better understand regulatory requirements and strengthen food safety practices across their operations.
